What you need for a Carnival brunch
A Carnival brunch needs more than bread, eggs and pastries. Plan the food, drinks and serving equipment around your guest count, then check what you already have before shopping. Allow extra glasses and plates if guests will return to the buffet, and set aside enough space for chilled drinks, coffee and tea. Decorations, coat storage and power supplies are easy to overlook when you are focused on the menu.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 7
- Chairsqty 55
- Buffet tablesqty 3
- Coat racksqty 2
Tableware
- Platesqty 70
- Bowlsqty 60
- Coffee cupsqty 60
- Glassesqty 100
- Wine glassesqty 60
- Knivesqty 70
- Forksqty 70
- Spoonsqty 70
Kitchen
- Serving plattersqty 12
- Serving spoonsqty 10
- Cutting boardsqty 4
- Bread knivesqty 3
- Kitchen knivesqty 4
- Thermos flasksqty 4
Equipment
- Coffee machinesqty 2
- Kettlesqty 2
- Coolersqty 3
- Bluetooth speakersqty 2
- Extension cordsqty 3
- Power stripsqty 3
Decorations
- Carnival flagsqty 4
- Balloonsqty 100
- Serpentinesqty 20
- Confetti cannonsqty 6
- Tableclothsqty 10
- Photo propsqty 30
Lighting
- String lightsqty 4
Cleaning
- Waste binsqty 4
- Dustpan and brushqty 2
- Bucketsqty 2
Catering
- Groceries
- White casinobread - 5 loaves
- Multigrain bread - 4 loaves
- Mini pistolets - 70 pieces
- Croissants - 50 pieces
- Mini chocolate rolls - 30 pieces
- Butter - 1.5 kilos
- Young cheese - 2 kilos
- Brie - 1,2 kilo
- Plain cream cheese - 1 kilo
- Hummus - 1 kilo
- Back ham - 1.5 kilos
- Smoked chicken breast - 1 kilo
- Smoked salmon - 800 grams
- Eggs - 60 pieces
- Bacon bits - 2 kilos
- Butter for baking - 500 grams
- Pancakes - 60 pieces
- Pancake syrup - 2 bottles
- Powdered sugar - 500 grams
- Baby potatoes - 5 kilo
- Arugula - 500 grams
- Mixed salad - 1.5 kilos
- Cucumbers - 6 pieces
- Cherry tomatoes - 2 kilos
- Bell peppers - 12 pieces
- Red onions - 6 pieces
- Avocados - 10 pieces
- Grapes - 3 kilos
- Strawberries - 2 kilos
- Apples - 3 kilos
- Bananas - 2 kilos
- Oranges - 3 kilos
- Yogurt - 5 liters
- Muesli - 1.5 kilos
- Honey - 2 jars
- Jam - 3 jars
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Mustard - 2 jars
- Garlic sauce - 2 bottles
- Olive oil - 1 bottle
- Balsamic vinegar - 1 bottle
- Pepper - 1 grinder
- Salt - 1 pack
- Paprika powder - 1 jar
- Curry powder - 1 jar
- Coffee - 4 packs
- Tea - 2 boxes
- Sugar - 1 kilo
- Milk - 8 liters
- Oat milk - 4 liters
- Orange juice - 10 liters
- Apple juice - 6 liters
- Spa Blauw - 12 bottles
- Spa Rood - 8 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Fanta - 4 bottles
- Beer - 6 crates
- White wine - 8 bottles
- Rosé - 6 bottles
- Alcohol-free wine - 4 bottles
- Ice cubes - 10 kilos
- Mini quiches - 60 pieces
- Mini sausage rolls - 60 pieces
- Paprika chips - 4 bags
- Plain chips - 4 bags
- Salty breadsticks - 3 bags
- Brownies - 50 pieces
- Mini muffins - 60 pieces
- Whipped cream - 6 cans
- Chocolate cake - 3 pieces
- Lemon cake - 3 pieces
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 6 pieces
- Paper napkins - 200 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
Tips
- Plan roughly 1.5 to 2 bread portions per guest, plus toppings, fruit, salads, dips and savoury snacks so the buffet covers both light and substantial appetites.
- Allow 2 to 3 drinks per person during the first hour, then about 1 drink per person for each additional hour. Chill them before guests arrive and keep a cooler or other cold-storage option nearby.
- Count plates, bowls, glasses, wine glasses, cups, knives, forks and spoons against the final guest count, then add 10% extra. A brunch buffet creates more repeat servings than a seated meal.
- Prepare the coffee and tea station with at least 1 cup per guest, plus 10% spare. Check that the coffee machines, kettles, thermos flasks, extension cords and power strips can all be used safely.
- Buy decorations and serving pieces at least 2 days ahead, and finish washing fruit and vegetables, boiling eggs and chilling desserts on the day before or the morning of the brunch.
Frequently asked questions
- How much food do I need for a Carnival brunch?
- Plan 1.5 to 2 bread portions per guest, with toppings, fruit, salad, dips and savoury snacks alongside it. For a three-hour brunch, include at least 2 substantial food options and 2 lighter options per person.
- How many drinks should I buy for a Carnival brunch?
- Allow 2 to 3 drinks per guest for the first hour and 1 more drink per person for every extra hour. Buy or chill them at least 4 hours before serving so everything is cold.
- How many plates and glasses do I need for brunch guests?
- Count one plate, bowl, glass, wine glass, cup, knife, fork and spoon per guest, then add 10% spare. For 20 guests, that means at least 22 of each frequently used item.
- When should I do the shopping for a Carnival brunch?
- Buy non-perishable products and decorations 2 to 3 days ahead, then purchase fresh fruit, vegetables, bread and chilled items the day before. Confirm the final guest count before making the last shopping check.
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